Author： Grossi M. Addi L. Borriello R. Musco N.
Publisher： American Scientific Publishers
ISSN： 2326-4225
Source： Journal of Nutritional Ecology and Food Research, Vol.1, Iss.2, 2013-06, pp. : 79-90
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Abstract
Related content
Quality of buffalo meat burger containing legume flours as binders
By Modi V.K. Mahendrakar N.S. Narasimha Rao D. Sachindra N.M.
Meat Science, Vol. 66, Iss. 1, 2004-01 ,pp. :
Access to resources
Recommend
Effect of alpha-tocopherol acetate preblending on the quality of ground buffalo meat
Food Chemistry, Vol. 60, Iss. 3, 1997-11 ,pp. :
Effects of fatty acids on meat quality: a review
By Wood J.D. Richardson R.I. Nute G.R. Fisher A.V. Campo M.M. Kasapidou E. Sheard P.R. Enser M.
Meat Science, Vol. 66, Iss. 1, 2004-01 ,pp. :
Microbiological quality of hygienically processed buffalo carcasses
By Yashoda K.P. Sachindra N.M. Sakhare P.Z. Narasimha Rao D.
Food Control, Vol. 11, Iss. 3, 2000-06 ,pp. :
Flavour formation in meat and meat products: a review
By Mottram D.S.
Food Chemistry, Vol. 62, Iss. 4, 1998-08 ,pp. :